Wasabigingerdressing Recipes

WASABI SALAD DRESSING

Steps:

• Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

WASABI GINGER DRESSING

Steps:

• Place all ingredients but oil in blender.
• Blend for 2 minutes.
• With blender still running slowly drizzle in the oil until well blended.
• Refrigerate .
• Will keep for 2-3 weeks.

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

TONGUE TINGLIN WASABI DRESSING

Steps:

• Combine vinegar, honey, wasabi paste, peanut butter, light sesame oil, lime juice, soy sauce, black pepper, and dark sesame oil in the bowl of a stand mixer; mix until smooth, using whisk attachment.

SHRIMP & MANGO POKE BOWLS WITH WASABI GINGER DRESSING

Steps:

• Cook your rice according to package directions and chill in the fridge. Alternatively, you could use leftover rice, or frozen cooked rice that has been thawed and chilled. 2. Prepare the shrimp. Peel and devein the shrimp, and add to an airtight container to marinate. Toss in sesame oil, honey and coconut aminos- cover, and refrigerate 3o minutes to 1 hour prior to cooking. Can be marinated up to 4 hours in advance. 3. Make the spicy mayo by whisking together the mayonnaise, sriracha and rice vinegar. Store in the refrigerator until ready to assemble the bows. 4. Spiralize or chop the cucumber, shred the cabbage (slice thinly with a sharp knife) and add to an airtight container or bowl. Whisk together (or shake in a jar) the dressing ingredients until well combined. Add half of the dressing to the the cucumber and cabbage, and half to the chilled, cooked rice. Toss both well to combine and refrigerate while shrimp marinates. Can be done 1 day ahead of time. 5. After the shrimp have marinated, heat 1 tbsp of neutral oil (such as canola or grapeseed) over medium heat in a large non-stick frying pan, add shrimp in a single layer, and cook for 2-3 minutes a side, until opaque. 6. While the shrimp cooks, assemble your bowls. Layer 1 cup rice in the bottom of 2 bowls in an even layer. 7. Divide the dressed cucumber and cabbage and the cubed mango into the 2 bowls. 8. Once the shrimp is cooked, add it to the bowls and drizzle the spicy mayo over the top of each bowl. Sprinkle evenly with sesame seeds and serve. Chef's note: All components of the bowl can be prepared in advance, with the exception of the shrimp- which should be marinated for no more than a few hours.

SEARED AHI SALAD WITH CREAMY WASABI DRESSING

Steps:

• Heat a cast iron skillet to medium-high with enough oil to coat the surface, about 2 tablespoons.
• Stir together the ground cumin, smoked paprika, turmeric, cloves, and sea salt in a small bowl. Sprinkle both sides of the ahi fillet with the spice blend.
• Carefully place the ahi fillet on the center of the surface of the hot skillet. Cook 1 to 1-½ minutes, or until the fillet is golden-brown and crispy. Flip and cook on the other side for 1 to 1-½ minutes, or until tuna reaches desired done-ness. Transfer to a cutting board and allow fish to cool. Once cool enough to handle, cut the tuna into strips. Refrigerate until ready to use.
• Combine all of the ingredients for the dressing in a small blender. Blend until completely smooth.
• Add all of the ingredients for the salad in a large serving bowl. Toss in desired amount of creamy wasabi dressing. Serve salad with seared ahi tuna on top.